JAVIER Ortega De La Rosa
Denver,CO
Summary
Knowledgeable Broil Cook with proven skills in cooking food consistently and managing high-volume station work. Helps satisfy customers and keeps business strong by producing quality broiled foods. Dependable in supporting team members and keeping station clean.
Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with 35 years of related experience.
Dynamic food service professional with excellent teamwork and skill in learning new tasks quickly. Highly knowledgeable in ingredient preparation, including slicing and cutting techniques. Comes equipped with [Number] years of related experience.
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
26
26
years of professional experience
Work History
Key Employee Broiler and Sautee Coach.
Ruth Chris Steakhouse
Denver , CO
08.2016 - Current
- Followed cleaning, sanitation and cooking standards to best serve customers' food needs.
- Used large-surface broiler to cook foods such as steak to perfect temperatures.
- Performed end-of-shift duties by cleaning reach-ins, shelves and steam tables.
- Maintained proper levels of par stocks and increased or decreased production based on demand.
- Communicated between kitchen team members, service staff and managers to resolve order problems.
- Set up broiler station with supplies and spices to handle daily demands.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Set up work stations prior to opening to minimize prep time.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
- Checked quality of food products to meet high standards.
- Checked completed orders for correct quantity and quality.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Made meals in accordance with company standards and requirements.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Executed proper techniques when preparing menu item ingredients.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Monitored temperatures of prepared food and cold-storage areas.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
- Requested supplies and equipment orders, explaining needs to managers.
Sous Chef
The Palm Restaurant
Denver , CO
09.2012 - 07.2016
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Improved performance of team members resulting in high-quality meals produced daily.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Distributed food to service staff for prompt delivery to customers.
Head Broiler. And Coach for Opening New Stores.
Morton's Steakhouse
Denver , CO
06.1998 - 02.2012
- Trained new team members in cash register operation, stock procedures and customer services.
- Oversaw work of cashiers to identify strengths and weaknesses in customer service, payment processing or merchandising plans.
- Assisted management with developing and managing employee improvement strategies to encourage exceptional performance from staff.
Education
Enp # 7 Ezequiel A Chavez. UNAM.
Mexico City.06.1986
Skills
- Quality Inspections
- Bulk Food Preparation
- Kitchen Sanitation
- New Recipe Creation
- Purchasing and Receiving
- Proper Food Storage
- Portion Control
- Safe Food Handling
- Inventory Control
- Delegating Work
- Verbal and Written Communication
- Ingredient Selection
- Food Preparation
- Product Rotations
- Store Room and Walk-In Inspections
- Plating and Presentation
- Vendor Relations
- Work Planning and Prioritization
- Teamwork and Collaboration
- Works Well Under Pressure
- Multitasking and Organization
- Opening and Closing Procedures
- Team Leadership
- Critical Thinking
- Team Building
Timeline
Key Employee Broiler and Sautee Coach.
Ruth Chris Steakhouse
08.2016 - Current
Sous Chef
The Palm Restaurant
09.2012 - 07.2016
Head Broiler. And Coach for Opening New Stores.
Morton's Steakhouse
06.1998 - 02.2012
Enp # 7 Ezequiel A Chavez. UNAM.
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